Sometimes you just want something slightly spicy to crunch, but not so spicy that it scorches your taste buds or so calorie-dense that it destroys your waistline.
I tried out a new (to us) recipe from Cooking Light – at just 130 calories per serving with the filling nature of nuts and seeks, it’s perfect.
And it’s also great as a salad topper.
-
1/4 c sugar
- 1 t salt
- 1 t ground chipotle chile pepper
- 1/2 t ground cumin
- 1/2 t dried oregano (I omitted this because my stomach can’t handle oregano)
- 1/2 t chili powder
- 1 large egg white
- 1 c slivered almonds
- 1 c unsalted cashews
- 1 c unsalted pumpkin seed kernels
Preheat oven to 325F. Combine spices in a small bowl. Place egg white in a large bowl, whisk until foamy. Add almonds, cashews and pumpkin seeds. Toss well to coat. Sprinkle with spice mixture, toss to thoroughly coat. Spread nuts in an even layer on a baking sheet lined with parchment paper. Bake for 15 minutes, stirring once. Turn oven off. Remove pan from oven and stir. Immediately return pan to oven for an additional 15 minutes (leave oven off). Remove pan from oven and place on a wire rack. Cool completely. Store snack mix in an airtight container for up to 2 weeks.
